🍡 Mochi ice cream
Mochi ice cream is a small ball of ice cream wrapped in a thin, soft layer of sweet glutinous rice dough. The outside is chewy and slightly powdery, the inside cold and creamy, and popular flavours include vanilla, green tea, mango and strawberry. It is eaten straight from the freezer after a few minutes to soften, usually two or three pieces per serving.
Diets
Allergens
Contains (in a typical recipe):
What it is made of
Recipe
Ingredients
- 100 g glutinous rice powder (mochiko)
- 50 g sugar
- 150 ml water
- 300 g ice cream, scooped into 6 balls and frozen hard
- Cornstarch or potato starch for dusting
Method
- Scoop the ice cream into 6 small balls on a lined tray and freeze for at least 1 hour.
- Mix the rice powder, sugar and water into a smooth batter.
- Microwave in 1-minute bursts, stirring each time, until the dough is thick, sticky and translucent (about 3 minutes).
- Turn onto a starch-dusted surface, roll out about 3 mm thick and cut 6 rounds.
- Wrap each round around a frozen ball, pinch closed and freeze again for at least 30 minutes before serving.
How to make it lighter
- One piece is usually around 30–45 g, so log the exact number of pieces you eat.
- Choose a fruit sorbet filling instead of ice cream for a lighter version.
- Make smaller balls and serve with fresh fruit to stretch the portion.
History
Mochi itself is an old Japanese rice cake, and filling it with ice cream is a much more recent idea: a version appeared in Japan in the early 1980s, and the frozen bite-size balls were popularised in the United States in the 1990s. Today they are sold frozen in supermarkets and served in Japanese restaurants worldwide.
Count it in one photo
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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →